Hello friends!

What better way to enjoy a glorious morning than by baking up a batch of Morning Glory Muffins.

This healthy and earthy whole grain muffin has a little bit of everything: chock full of carrots, apples, raisins, pineapple, coconut, walnuts, and sunflower seeds. They also have a very cute name!

Chef Pam McKinstry created these muffins in 70’s when wholesome hippie food was all the rage. She named them after her cafe, The Morning Glory, on Nantucket Island.

These muffins are easy to make despite the long list of ingredients. The food processor makes it super simple to shred the carrots and apple, which are then added to the dry ingredients. After mixing the dry ingredients, you then gently stir in the fruits, nuts, and seeds.

As you can see, these flavorful Morning Glory Muffins are moist, hearty, and super delicious. A glorious hearty way giving you energy to start your morning.

Tie on an apron and turn on the oven! Let’s bake!

Ingredients:

1 cup raisins

2 cups whole wheat flour

1 cup brown sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon ginger

3/4 teaspoon salt

1 (8-ounce) can crushed pineapple

1 large tart apple, such as Granny Smith, peeled, cored and grated

1 stick butter, melted and cooled slightly

3 large eggs

2 teaspoons vanilla

2 cups peeled and grated carrots (you’ll need 4-5 large carrots)

3/4 cup sweetened shredded coconut, toasted

1/2 cup chopped walnuts

1/3 cup sunflower seeds or wheat germ

Sunflower seeds to sprinkle the tops

Directions:

Preheat the oven to 350 degrees. Lightly grease a 12-cup muffin tin.

In a small bowl, cover the raisins with hot water. Set them aside to soak while you assemble the rest of the recipe.

Place the pineapple in a strainer set over a liquid measuring cup. Press the fruit dry (juice should measure about 1/2-3/4 cup). Pour juice into a microwave-safe bowl and heat on medium-high for 6-8 minutes to reduce the liquid to 1/4 cup. Let cool slightly. Whisk together the melted butter, cooled juice, eggs, and vanilla until smooth.

In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and ginger.

Process the walnuts in the food processor until finely ground, set aside. Add the carrots and apple and shred, set aside.

Whisk together the melted butter, cooled juice, eggs, and vanilla until smooth. Stir wet mixture into dry mixture until combined. Stir in the pineapple, carrots, apple, walnuts, sunflower seeds, coconut, and raisins.

Divide batter evenly among the muffin cups. Sprinkle with sunflower seeds. Bake until a toothpick inserted in the center of the muffin comes out clean, 24 to 28 minutes. Cool in tins for 10 minutes, then turn out onto a wire rack. Serve warm.

Bakers Notes:

2 cups of white whole wheat, or all-purpose flour, or half whole wheat and half all-purpose.

Instead of walnuts, try pecans. Or leave them out completely.

Try golden raisins or dried cranberries.

Thanks for stopping by.

Bake some LOVE!

Eileen~